tagAlt.Risotto with Novara Gorgonzola Cheese and Radicchio

Northern Italian Risotto with Gorgonzola and Radicchio

Luxuriously creamy risotto from the heart of Northern Italy, starring bold Gorgonzola and vibrant radicchio.
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    • ( Scored 5 on 1 reviews )

tania:

Gorgonzola and radicchio are a match made in heaven, and since I found out I can find radicchio in my local store, I make it very often!

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tagAlt.Risotto with Novara Gorgonzola Cheese and Radicchio

Few cheeses command as much admiration as Gorgonzola, with its rich, creamy texture and bold streaks of blue. Born in the Lombardy region over a thousand years ago, this legendary cheese brings a distinctively sharp aroma and complex flavor profile to any dish. If you’re passionate about strong cheeses, the unmistakable tang of Gorgonzola is truly irresistible.

The choice of rice is crucial for risotto perfection: always opt for renowned Italian varieties like Arborio or Carnaroli. Their starchy composition is ideal for achieving the signature creamy texture. Want to dive deeper into rice varieties and their impact on your cooking? Explore dedicated culinary blogs for expert tips on selecting and using the best rice for Italian recipes.

This dish pairs Gorgonzola with vibrant, bittersweet Radicchio—a late-autumn chicory native to northern Italy. Not only does it lend a beautiful ruby hue, but its mild bitterness expertly balances the richness of the cheese, creating a dish that’s as visually stunning as it is delicious.

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Ingredients

for 4 servings

Novara Gorgonzola and Radicchio Risotto

  • Carnaroli Rice (for Risotto) 200 grams
  • Radicchio (Heads) 1
  • Yellow Onion 1.5
  • Celery (Stalk) 1
  • Carrot 1
  • Extra-virgin olive oil 8 table-spoon
  • Butter 15 grams
  • Gorgonzola cheese 100 grams
  • Parmesan cheese (Grated) 20 grams
  • White wine 0.5 cup
  • Salt 1 pinch

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Preparation

for 4 servings

Step

1

Of 3

Craft the Homemade Vegetable Broth

Begin by placing a peeled onion, a whole carrot, and a celery stalk into a medium saucepan. Fill with about 2.5 liters of water and season generously with sea salt. Allow the broth to simmer gently for several hours—this classic Italian base infuses your risotto with subtle, aromatic depth.

Step

2

Of 3

Clean and Prepare the Radicchio

Slice the head of radicchio into quarters, remove the dense white core, and cut into half-centimeter strips. Immerse in lukewarm water for about 10 minutes to mellow its bitterness. Drain thoroughly and set aside, ready to bring color and character to your risotto.

Step

3

Of 3

Assemble and Cook the Risotto

Finely chop half of a yellow onion. In a medium sauté pan, heat a drizzle of extra virgin olive oil until shimmering. Add the chopped onion, sautéing gently. After 3 minutes, stir in the radicchio and season with a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the radicchio softens.

In a separate large saucepan, add your chosen rice (such as Arborio or Carnaroli) and toast over medium heat for 3–4 minutes, stirring constantly until the grains become lightly golden. Pour in a splash of dry white wine, allowing it to evaporate completely. Combine the sautéed radicchio mixture with the rice.

Begin adding your homemade vegetable broth a ladleful at a time, stirring gently and waiting for each addition to be absorbed before adding the next. Maintain a gentle simmer, and continue this process for about 20 minutes, or until the rice is creamy yet al dente.

Five minutes before finishing, taste and adjust the seasoning. Remove the risotto from the heat. Stir in a generous knob of butter, crumbled Gorgonzola, and freshly grated Parmigiano-Reggiano. Mix vigorously for 3–4 minutes until everything is silky and well combined. Serve your risotto immediately in warmed bowls for the ultimate creamy experience.

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Filippo Bartolotta

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Reviews

tania Thursday 31st of December 2020

So creamy and amazing!

Gorgonzola and radicchio are a match made in heaven, and since I found out I can find radicchio in my local store, I make it very often!

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